October 4th, 2012
Just had to dig up this photo of me and @bflay…. wish I had tix to this year’s #tacosandtequila #sogood cc @lee_schrager 

Just had to dig up this photo of me and @bflay…. wish I had tix to this year’s #tacosandtequila #sogood cc @lee_schrager 

September 25th, 2012

if it’s fall, it’s time to start cookin’

My summertime meals consist of salads, fish, and mostly eating out. Come fall, I’m ready to hunker down, with a recipe and a bottle of wine, and start cookin’. Here’s to some of my favorite fall vegetables. Click to see the recipes.

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June 8th, 2012
There is no recipe for this. Just some down n dirty deliciousness. Garlic fries w/ cheese. Thank you, Yankees Stadium.

There is no recipe for this. Just some down n dirty deliciousness. Garlic fries w/ cheese. Thank you, Yankees Stadium.

May 14th, 2012
Crispy Spicy Kale Recipe
Ingredients:
Kale- 2 bunches
Olive Oil- 2 tablespoons
Spices- 1 tablespoon or however to your liking
Directions:
Preheat Oven to 350 degrees
Pull largest leafs off of the kale stalks and rinse. Make sure all the leafs are all pretty even in size so that they cook evenly
Pat dry with paper towels
Place kale in a large ziplock bag
Add about 1-2 tablespoons of olive oil Again I always eyeball but just don’t over do it. the oil should just lightly coat the leaves so start w 1 tablespoon see how it looks.
Add seasoning to bag. I have a buffalo rub that I use which contains paprika, sugar, sea salt, garlic powder, onion powder and red pepper flakes. Modify the seasoning to your liking. But a little sprinkle of salt and red pepper flakes is good enough to make the kale spicy and yum.
SHAKE the bag up!
Spread in a large baking pan and pop in the oven
after 5 mins remove and toss the kale with a spatula
cook for another 5 mins or until nice and crispy

Crispy Spicy Kale Recipe

Ingredients:

  • Kale- 2 bunches
  • Olive Oil- 2 tablespoons
  • Spices- 1 tablespoon or however to your liking

Directions:

  • Preheat Oven to 350 degrees
  • Pull largest leafs off of the kale stalks and rinse. Make sure all the leafs are all pretty even in size so that they cook evenly
  • Pat dry with paper towels
  • Place kale in a large ziplock bag
  • Add about 1-2 tablespoons of olive oil Again I always eyeball but just don’t over do it. the oil should just lightly coat the leaves so start w 1 tablespoon see how it looks.
  • Add seasoning to bag. I have a buffalo rub that I use which contains paprika, sugar, sea salt, garlic powder, onion powder and red pepper flakes. Modify the seasoning to your liking. But a little sprinkle of salt and red pepper flakes is good enough to make the kale spicy and yum.
  • SHAKE the bag up!
  • Spread in a large baking pan and pop in the oven
  • after 5 mins remove and toss the kale with a spatula
  • cook for another 5 mins or until nice and crispy

(Source: pinwords.com)

May 3rd, 2012
This is a bite of deliciousness made with just 3 ingredients. And gluten free… if you care about that stuff.
Almond Butter Brown Rice Crispies
I don’t do serious measurements but here’s a good place to start based on a peanut butter crispies recipe. I just made myself a portion for 1 and didn’t even use the stove to melt down the almond butter & brown rice syrup like this shows. If you’re making them in a big batch I’d use the heat because it helps keep the treats more in tact. 
1/3 cup of almond butter1/3 cup of brown rice syrup3 cups of brown rice crispy cereal
Put almond butter & rice syrup into a small sauce pan and heat over a low heat until the mixture becomes warm and syrupy…this will only take a few minutes. Keep stirring to make sure it doesn’t burn.Spray a large bowl with cooking spray or a little veg oil.  Pour the almond butter & syrup over the cereal and combine until all of the rice crispies are evenly coated.Transfer crispies into an 8x8-baking dish (like a Pyrex) that has also been coated with spray or oil.  Pat them down and make them nice and even, pop in the fridge about an hour or so and then enjoy!

This is a bite of deliciousness made with just 3 ingredients. And gluten free… if you care about that stuff.

Almond Butter Brown Rice Crispies

I don’t do serious measurements but here’s a good place to start based on a peanut butter crispies recipe. I just made myself a portion for 1 and didn’t even use the stove to melt down the almond butter & brown rice syrup like this shows. If you’re making them in a big batch I’d use the heat because it helps keep the treats more in tact. 

1/3 cup of almond butter
1/3 cup of brown rice syrup
3 cups of brown rice crispy cereal

Put almond butter & rice syrup into a small sauce pan and heat over a low heat until the mixture becomes warm and syrupy…this will only take a few minutes. Keep stirring to make sure it doesn’t burn.

Spray a large bowl with cooking spray or a little veg oil.  Pour the almond butter & syrup over the cereal and combine until all of the rice crispies are evenly coated.

Transfer crispies into an 8x8-baking dish (like a Pyrex) that has also been coated with spray or oil.  Pat them down and make them nice and even, pop in the fridge about an hour or so and then enjoy!


April 28th, 2012
Soy Glazed Salmon w/ Buckwheat Noodles, Red Peppers & Bok Choy

Salmon recipe via Martha Stewart. Always buy Wild Alaskan Salmon! Just TRUST.

Ingredients

1/4 cup packed light-brown sugar
1/4 cup olive oil
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons dry white wine, or water
2 pounds salmon fillet
Lemon wedges, for serving



Directions
Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.



Save some of the glaze & add to a sauté of the red peppers & bok choy. Put noodles in boiling water and cook for 5 mins and then rinse them in cold water to prevent over cooking. Take the sauté off heat and add noodles. Voila! 

Soy Glazed Salmon w/ Buckwheat Noodles, Red Peppers & Bok Choy

Salmon recipe via Martha Stewart. Always buy Wild Alaskan Salmon! Just TRUST.

Ingredients

  • 1/4 cup packed light-brown sugar
  • 1/4 cup olive oil
  • 3 tablespoons soy sauce
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons dry white wine, or water
  • 2 pounds salmon fillet
  • Lemon wedges, for serving

Directions

  1. Preheat oven to 400 degrees. with a rack in the center. Make the glaze: In a small bowl, stir brown sugar, olive oil, soy sauce, lemon juice, and white wine until the sugar has dissolved.
  2. Cut salmon fillet into 4 equal-size pieces; arrange, skin side down, in a single layer in a baking dish. Pour glaze over the fish, and turn to coat evenly.
  3. Bake until fish is opaque but still bright pink inside, basting every few minutes with glaze from baking dish, 15 to 20 minutes. Serve with lemon wedges.

Save some of the glaze & add to a sauté of the red peppers & bok choy. Put noodles in boiling water and cook for 5 mins and then rinse them in cold water to prevent over cooking. Take the sauté off heat and add noodles. Voila! 

March 12th, 2012
These spiced nuts are so unbelievably  delicious and are a nice snacking treat! I used less sugar and they were still perfectly glazed and the sweet and spicy levels were balanced.
When the egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl.
From Martha Stewart Living Special Issues, 2005
YieldMakes 2 1/2 cups
Ingredients
1 large egg white
1/4 cup sugar —- a little less
1 teaspoon salt
1/2 teaspoon chili powder 
1/4 teaspoon ground allspice
1/2 teaspoon ground cumin
1 3/4 teaspoons cayenne pepper
2 1/2 cups pecan halves, or assorted nuts, such as cashews, walnuts, or almonds
Directions
Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.

These spiced nuts are so unbelievably  delicious and are a nice snacking treat! I used less sugar and they were still perfectly glazed and the sweet and spicy levels were balanced.

When the egg white has been properly beaten, no clear liquid will remain on the bottom of the bowl.

From Martha Stewart Living Special Issues, 2005

  • Yield
    Makes 2 1/2 cups

Ingredients

  • 1 large egg white
  • 1/4 cup sugar —- a little less
  • 1 teaspoon salt
  • 1/2 teaspoon chili powder 
  • 1/4 teaspoon ground allspice
  • 1/2 teaspoon ground cumin
  • 1 3/4 teaspoons cayenne pepper
  • 2 1/2 cups pecan halves, or assorted nuts, such as cashews, walnuts, or almonds

Directions

  • Preheat oven to 300 degrees. Beat egg white until soft and foamy. Combine all remaining ingredients except pecans; whisk into egg white. Stir in pecans until well coated; spread mixture in single layer onto an ungreased baking pan.
  • Bake pecans for 15 minutes, then remove from oven. Using a metal spatula, toss, stir, and separate nuts. Reduce oven to 250 degrees and return nuts to bake until medium brown, about 10 minutes. Remove from oven; toss, and stir again. Place baking pan on wire rack to cool (they will crisp as they cool). Break up any that stick together.
March 7th, 2012
My version of shrimp scampi (less butter, w olive oil and chopped tomatoes) with fresh pasta and a side of crispy spicy organic purple kale

My version of shrimp scampi (less butter, w olive oil and chopped tomatoes) with fresh pasta and a side of crispy spicy organic purple kale

November 3rd, 2011
A great way to get my boyfriend to eat salad (okay and maybe me too)… Chorizo. Oh and a steak recipe from Bobby Flizzay

A great way to get my boyfriend to eat salad (okay and maybe me too)… Chorizo. Oh and a steak recipe from Bobby Flizzay

September 7th, 2011

Artichoke, Goat Cheese and Chicken Pizza

Via @selfmagazine 

INGREDIENTS

  • 4 oz goat cheese
  • 1/2 cup nonfat ricotta
  • 1 whole-wheat pizza crust (12 inches)
  • 1 cup  thinly sliced, skinless roasted chicken
  • 1 cup drained and rinsed canned artichoke hearts, halved
  • 2 large plum tomatoes, diced
  • 2 tablespoons grated Parmesan
  • 1 tablespoon fresh oregano

PREPARATION

  1. Heat oven to 450°. Mix goat cheese and ricotta in a bowl; spread over pizza crust, leaving a 1-inch border. Top with chicken, artichokes and tomatoes; sprinkle with Parmesan. Bake until Parmesan is golden, 8 to 10 minutes. Top with oregano and serve.

July 20th, 2011
My FAVORITE gazpacho! Fresh, chunky n choc ful o flavor. From The Golden Pear in East Hampton.

My FAVORITE gazpacho! Fresh, chunky n choc ful o flavor. From The Golden Pear in East Hampton.

July 5th, 2011
delicious and beautiful via @katespadeny katespadeny:

50 stars brought to you by blueberries! (Taken with instagram)

delicious and beautiful via @katespadeny katespadeny:

50 stars brought to you by blueberries! (Taken with instagram)

April 13th, 2011
Oh yeah! ya beat me to it!! Total Deliciousness! katespadeny:

sweet-potato-doughnuts that only take 10 minutes to cook? ok!

Oh yeah! ya beat me to it!! Total Deliciousness! katespadeny:

sweet-potato-doughnuts that only take 10 minutes to cook? ok!

(Source: apinchofsassycharm.com)

March 30th, 2011
Pretty Awesome

richkearney:

I’m not anti-vegetarian or anything, but this is pretty funny.
(via wolfdancer)

Pretty Awesome

richkearney:

I’m not anti-vegetarian or anything, but this is pretty funny.

(via wolfdancer)

March 17th, 2011
Having a massive sweet-attack this week and everything on this page would be quite satisfying right about now.

Having a massive sweet-attack this week and everything on this page would be quite satisfying right about now.